This is a simple summer crepe recipe that my oldest daughter likes to make- it’s a  nice weekend breakfast, or a light dessert. We used blackberries out of the backyard, but blueberries, peaches, strawberries would also be good. You can make this anytime with whatever fruit you have on hand, like apples or pears in the autumn. If you are in a hurry, you could also heat up applesauce or canned pie filling to pour over the top.

For a PDF version of this recipe that you can print out, click here. 

Crepes with Summer Fruit And Sweet Ricotta Recipe

Fruit Topping

• 4 cups berries or cut up fruit, fresh or frozen
• ¾ cup sugar
• ¼ cup water

Sweet Ricotta

• 15 oz ricotta cheese
• 1 ½ T honey
• 1 T vanilla extract
• 1 tsp cinnamon

Crepes

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Mix together ingredients for the fruit topping in a saucepan. Bring to a boil, then turn down heat and let simmer until fruit is soft.

For sweet ricotta, mix all ingredients together.

Make the crepes: Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a medium greased frying pan (approximately 9”). Pour or scoop just enough batter to cover the bottom of the pan (approximately 1/3 cup). Tip and rotate pan to spread batter as thinly as possible. When top of crepe looks dry, flip and cook other side until golden. Spoon ricotta onto center of crepe and roll up, spoon fruit over top.